静电场协同超声提取甘草中甘草酸的研究

本文以甘草中甘草酸为研究对象,采用静电场协同超声方法提取,对其影响因素和强化效果进行了研究。通过一系列的单因素实验和响应曲面方法,本项目考察了浸泡时间,液固比,超声电功率,提取时间,超声频率和静电压对甘草酸提取率的影响。运用曲面响应法得出甘草中甘草酸的最优化反应条件为:液固比为30 mL/g,提取时间为29 min,超声电功率为100 W,静电压为9 kV;在该条件下甘草酸的提取率为11.02%。影响提取率最显著的因素是液固比,其次是超声电功率。实验结果表明超声与静电场存在协同作用。

Glycyrrhizic Acid Extraction from Licorice Using Synergetic Action of Electrostatic Field and Ultrasound

The extraction of glycyrrhizic acid using electrostatic field coupling ultrasound is investigated here. Through single factor tests and response surface methodology, batch processes were performed to study the impacts of immersed time, solid-liquid ratio, ultrasonic power, extraction time, ultrasonic frequency and static voltage on the extraction yield (EY) of glycyrrhizic acid. The results of response surface methodology indicated that the optimum reaction conditions were solid-liquid ratio of 30 mL/g, extraction time of 29 min, the ultrasonic power of 100 W, the static voltage of 9 kV, at which the highest EY of 11.01788% was achieved. Solid-liquid ratio was found to exert the most significant weight on the variability of the glycyrrhizic acid content, followed by ultrasonic power. In addition, the experimental results showed that a significant synergetic effect lies between ultrasound and electrostatic field.